A fancy name for a traditional dish.Its 'Pidichay palidha' as we call it or ' Paruppu urundai kuzhambu' in Tamil .Instead of using veggies as in the regular morekuzhambu/Palidha, I'm going to use lentil dumplings.The taste is so yummmm and its my dads fav food.

Salt to taste
1.Soak the dhal and the chillies for 4 hours.
2.Drain completely and grind them without adding water or sprinkling very little water
3.The resulting paste should neither be too smooth or coarse.

4.Heat oil in a pan and put in the seasonings.
5.When they crackle and the dhal turns brown,add the ground paste ,salt and mix well.
6.Cook for 5-8 minutes ,stir so that it does not stick to the bottom of the pan/get charred.Remove from flame and let it cool.
7.Take a lump of this paste and shape into oblong or balls.[This measurement of dhal yeilds 10-12 oblongs]
8.Arrange them on a steamer or iddli cooker and steam for 15 minutes.[I used the traditional iddli cooker that uses cotton cloth on the idli plates]

9.Remove from heat and keep aside.

Yoghurt gravy:

You need:

Sour /Fresh curd – 2 cups

Turmeric powder – ½ teaspoon

Besan [Bengal gram flour]- 2 tablespoon

Salt to taste

Seasoning:

Mustard seeds – ½ teaspoon

Fenugreek seeds – ½ teaspoon

Asafoeteda – a pinch

Curry leaves -a few

Coconut oil / Sunflower oil – 1 Tablespoon

Grind to a smooth paste :

Green chillies- 5

Ginger – 1” piece

Grated coconut – 5 tablespoons

Jeera – ½ teaspoon

1. Beat curd well adding salt and turmeric powder .

2. Heat oil in a pan and add the seasonings

3. When they crackle ,add the beaten curd,ground paste.

4.Put in the steamed dumplings.

5. Add a little water to the besan and keep aside.

6. When the curd mixture comes to a rolling boil, blend in the besan paste. The mixture will thicken on boiling.

7.. Simmer for a few minutes.When it reaches the desired consistency,remove from heat and serve with rice.